Millet with Zucchini

For the millet with zucchini, first put the millet in a colander and rinse. Peel and finely chop the garlic. Heat 1 tablespoon of oil in a pot and sweat the garlic in it. Add millet and pour in soup. Cover and cook over low heat for about 20 minutes until grainy and soft.

Meanwhile, wash, clean and dice zucchini. Peel and quarter onion. Blanch tomatoes until hot, peel and cut into eighths. Heat the remaining oil in a pan. Stir-fry zucchini, onion and tomato pieces in it over medium heat until vegetables are almost soft.

Add sugar and vinegar and simmer, covered, for about 5 minutes. Season to taste with salt and pepper. On the plates first put the millet and then the vegetables, sprinkle millet with zucchini with mint.

Preparation Tip:

Millet with zucchini also goes well with a dollop of sour cream.

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